Whole Fruit In Cake

Baking By kaytkat Updated 30 Aug 2010 , 2:29pm by minicuppie

kaytkat Posted 30 Aug 2010 , 2:20pm
post #1 of 2

Hi all,

I am making 5 cakes for a Quinceañera this weekend. The girl requested whole fruit in one of the cakes, peaches, mangos and strawberries. I have only used jam like fruit in a cake so I am not completly sure how to go about this.

She doesnt care if they are all on the same layer so I was planning to put them on one layer with some buttercream as well. Is there anything special I have to do. I realize I should cover each side with buttercream so the fruit doesnt leak into the cake but is there anything else? Its going to be a whit cake with vanilla buttercream covered in fondant if that helps.

Thank you!

1 reply
minicuppie Posted 30 Aug 2010 , 2:29pm
post #2 of 2

You are wise to think ahead and take precautions against the fruit juices making things soggy.
Take it one step further and chop everything into small pieces and drain before adding it.
This will cause the fruit to release even more liquid but remain moist and fruity.
Tip: don't throw that juice away! Freeze in small portions to add to drinks and jellos and other dishes.

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